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Chuck Eye Steak: The Poor Man’s Ribeye
The chuck eye steak is often called the “poor man’s ribeye,” and for good reason. It’s cut from the end of the chuck right next to where the ribeye begins, so it shares much of the same rich marbling and beefy flavor, usually for a fraction of the price. Cooked with the reverse-sear method (a gentle oven bake followed by a blazing-hot sear), a thick chuck eye steak turns out evenly pink from edge to edge, with a deep brown crust and a buttery garlic finish.
Below you’ll learn what a chuck eye steak is, how to pick a good one, step-by-step reverse-sear instructions, a faster pan-sear option for thin steaks, and the doneness temperatures to aim for. The printable recipe card is at the bottom of the page.
What Is a Chuck Eye Steak?
A cow’s ribeye muscle runs along the back, through the rib section and into the chuck (shoulder). The ribeye steak is cut from the rib section. The chuck eye steak is cut from the very end of the chuck, at about the 5th rib, right next to the first ribeye steaks. Because it’s the same long muscle, a good chuck eye steak looks and eats a lot like a ribeye: tender, marbled and full of flavor.
There are only a few true chuck eye steaks per animal, so they can be hard to find. They’re also sold as chuck eye boneless steak or “Delmonico” in some stores, although that name is used for several different cuts.
How to pick a good chuck eye steak
- Look for a ribeye shape: a large central “eye” of meat with marbling, sometimes with a smaller crescent of meat (the cap) on one side.
- Choose thick steaks, at least 1 inch and ideally 1¼ to 1½ inches (3 to 4 cm). Thick steaks are best for reverse searing.
- Avoid steaks with lots of separate muscles and thick seams of connective tissue. Those are cut farther into the shoulder and are chewier.
- Ask the butcher for chuck eye steaks cut from next to the rib. Many will cut them to your preferred thickness.
Why You’ll Love This Chuck Eye Steak Recipe
- Ribeye flavor for less money.
- Foolproof doneness: the low oven brings the whole steak up to temperature gently, so there’s no gray band under the crust.
- A steakhouse crust from a quick, hot sear at the end.
- No resting time needed after a reverse sear, so it goes straight from pan to plate.
Ingredients for Chuck Eye Steak
- Chuck eye steaks, 2 (about 12 oz / 340 g each), 1¼ to 1½ inches thick.
- Diamond Crystal kosher salt, 1½ teaspoons, or ¾ teaspoon table salt.
- Coarsely ground black pepper, 1 teaspoon.
- Neutral oil, 1 tablespoon (15 ml), such as avocado or canola.
- Unsalted butter, 2 tablespoons (28 g).
- Garlic, 2 cloves, smashed.
- Fresh thyme or rosemary, 2 sprigs.
- Flaky salt, to finish (optional).
Equipment You Need
- A rimmed baking sheet with a wire rack
- A cast-iron or heavy stainless steel skillet
- An instant-read or leave-in probe thermometer (essential for reverse searing)
- Tongs and a large spoon for basting
How to Cook Chuck Eye Steak (Reverse Sear, Step by Step)
1. Salt ahead
Pat the steaks dry and season all over with the salt. For the best flavor and crust, set them on the rack over the baking sheet and refrigerate, uncovered, for at least 45 minutes or up to 24 hours. If you’re short on time, salt them right before cooking.
2. Bake low and slow
Heat the oven to 250°F (120°C). Season the steaks with the pepper and put them, still on the rack, in the oven. Bake until the center is 10 to 15°F below your target: about 115 to 120°F (46 to 49°C) for medium-rare. This takes about 25 to 40 minutes for 1¼- to 1½-inch steaks, depending on thickness and your oven, so start checking after 20 minutes. A leave-in probe thermometer makes this easy.
3. Heat the skillet
When the steaks are close, heat the skillet over high heat for 4 to 5 minutes, until very hot. Add the oil; it should shimmer and just start to smoke. Turn on the exhaust fan.
4. Sear fast
Add the steaks and sear for 60 to 90 seconds without moving them, until a deep brown crust forms. Flip and sear the second side for 60 to 90 seconds. Use tongs to hold the steaks on their edges for a few seconds to render the fat.
5. Baste with butter
Lower the heat to medium, add the butter, garlic and herbs, tilt the pan, and spoon the foaming butter over the steaks for 30 to 45 seconds.
6. Check the temperature and serve
For medium-rare, the steaks should now read 130 to 135°F (54 to 57°C); for medium, 140 to 145°F (60 to 63°C). USDA recommends cooking beef steaks to 145°F (63°C) with a 3-minute rest. Because the oven step already rested the meat evenly, you can slice and serve right away. Slice against the grain, spoon over the garlic butter, and finish with flaky salt.
Chuck Eye Steak Doneness Temperatures
| Doneness | Take out of the oven at | Final temperature after searing |
|---|---|---|
| Medium-rare | 115 to 120°F (46 to 49°C) | 130 to 135°F (54 to 57°C) |
| Medium | 125 to 130°F (52 to 54°C) | 140 to 145°F (60 to 63°C) |
| USDA recommended | 130°F (54°C) | 145°F (63°C), then rest 3 minutes |
Medium-rare and medium are below USDA’s recommendation for whole cuts of beef; see the FoodSafety.gov safe minimum internal temperature chart.
Faster Option: Pan-Seared Chuck Eye Steak
For steaks thinner than about 1 inch, the reverse sear isn’t needed. Heat a skillet over medium-high heat, add oil, and sear the salted steaks for 3 to 4 minutes per side, adding butter, garlic and thyme for the last minute. Pull them at 125 to 130°F (52 to 54°C) for medium-rare and rest for 5 minutes. Our Denver steak recipe walks through this method in detail. Craving something saucy? A chuck eye steak is also excellent with the peppercorn cream sauce from our steak au poivre recipe.
Tips for the Best Chuck Eye Steak
- Buy thick steaks. Thin chuck eyes overcook easily; 1¼ inches or more gives you a better crust and a juicy center.
- Use a thermometer. It’s the only reliable way to know when to move from the oven to the pan.
- Dry the surface before searing. The low oven dries it a little; pat away any moisture so the sear is fast.
- Get the pan very hot. The sear should take only a minute or so per side.
- Slice against the grain, especially where the steak has more than one muscle.
Other Ways to Cook Chuck Eye
- On the grill: set up two zones, cook the steaks over indirect heat with the lid closed until 115 to 120°F, then sear over high direct heat for 1 to 2 minutes per side.
- With a marinade: the garlic, soy and balsamic marinade from our flat iron steak recipe also works on chuck eye.
- Low and slow: tougher chuck steaks from farther into the shoulder are better braised. Try our crock pot chuck steak, or season a whole roast with our pot roast seasoning.
What to Serve With Chuck Eye Steak
- Fries, baked potatoes or crispy smashed potatoes
- Creamed spinach, roasted mushrooms or grilled asparagus
- A wedge salad with blue cheese dressing
- Garlic bread
How to Store and Reheat
- Raw chuck eye steaks keep 3 to 5 days in the refrigerator, or about 4 to 12 months in the freezer for best quality.
- Cooked steak: refrigerate within 2 hours and eat within 3 to 4 days.
- Reheat gently: warm slices in a 250°F (120°C) oven until just heated through, then sear for 30 seconds per side, or enjoy them cold in salads and sandwiches.
Storage times follow the FoodSafety.gov cold food storage chart.
Chuck Eye Steak FAQs
Is chuck eye steak the same as ribeye?
No, but it comes from the same long muscle. Chuck eye is cut from the end of the chuck, next to where the ribeye section starts, so the two share a lot of their flavor and tenderness.
Is chuck eye steak tough?
A true chuck eye cut from next to the rib is tender when cooked to medium-rare or medium. Steaks cut farther into the shoulder have more connective tissue and are better braised.
Why is it called the poor man’s ribeye?
Because it tastes a lot like ribeye but usually costs much less per pound.
How long do you cook a chuck eye steak?
For a 1¼-inch steak, about 25 to 40 minutes in a 250°F oven, then 1 to 1½ minutes per side in a very hot skillet. Thinner steaks can simply be pan-seared for 3 to 4 minutes per side. Always go by temperature.
Should I marinate chuck eye steak?
It doesn’t need it. Salt, pepper and a butter baste let the beefy flavor shine, but a marinade is a tasty option.
Chuck Eye Steak Recipe Card
Here is the full recipe in a printable card. Calories are an estimate per serving based on USDA FoodData Central values for cooked beef chuck eye and part of the basting butter. Find more ideas in our steak recipes.
Reverse-Seared Chuck Eye Steak with Garlic Butter
Ingredients
Equipment
Method
- Pat the steaks dry, salt all over, and refrigerate uncovered on a rack for 45 minutes to 24 hours.
- Heat the oven to 250°F (120°C). Pepper the steaks and bake on the rack until 115 to 120°F (46 to 49°C) inside for medium-rare, about 25 to 40 minutes.
- Heat a skillet over high heat 4 to 5 minutes and add the oil.
- Sear the steaks 60 to 90 seconds per side, then briefly sear the fatty edges.
- Lower the heat, add the butter, garlic and herbs, and baste 30 to 45 seconds.
- Check for 130 to 135°F (54 to 57°C) for medium-rare (USDA recommends 145°F / 63°C plus a 3-minute rest). Slice against the grain and serve with the garlic butter.
